Lime, Corn and Cilantro Quinoa

This corn and quinoa dish can be served hot or cold.  Serve it for lunch or as a side dish at dinner. It’s a delicious, versatile whole grain dish that you’re sure to love. quinoa and cornThe first time I served it was for Cinco de Mayo – because corn, quinoa and lime go really well with margaritas and Mexican food!corn and lime quinoa

Did you know, Cinco de Mayo is NOT Mexico’s Independence Day (that’s September 16) but a celebration of Mexico’s stance against French Imperialism (ie having to pay taxes to France)? Did you know the US supported Mexico in their battles and that today, Cinco de Mayo is celebrated more in the US than in Mexico as a way to honor Mexican culture? I admit, I had to look it up, but now we both know!

Anyway, whether you celebrate Cinco de Mayo or not, you really should try this tasty quinoa dish.

Print Recipe
5 from 2 votes

Lime, Corn and Cilantro Quinoa

A lovely side dish that you can serve warm or cold. Pleasing to the eyes and the palette!
Prep : 5 minutes
Cook : 20 minutes
Total Time: 25 minutes


  • 1/4 tsp salt
  • 1 cup quinoa
  • 1/2 tbsp butter or oil
  • 1/2 cup frozen or canned corn kernels
  • 1 clove garlic minced
  • 2 tbsp fresh lime juice
  • 1/2 tsp cumin
  • pinch cayenne pepper
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp chopped green onions
  • 1/4 cup chopped cilantro


  • In a medium saucepan, bring 2 cups water and 1/4 tsp salt to boil.
  • Meanwhile, place quinoa in a fine-mesh strainer, rinse, rub and swish under running cold water for about 2 minutes to remove natural coating from quinoa.
  • Add quinoa to boiling water and reduce heat to a simmer.
  • Cover and cook until all of the water is absorbed, about 15 minutes.
  • Fluff quinoa with a fork.
  • Add butter or oil stirring to coat quinoa.
  • Add corn kernels (drained if using canned) and heat through on low to medium high heat.
  • Add garlic, lime juice, cumin, cayenne pepper, salt and black pepper.
  • Add green onions, cilantro shortly before serving to retain it's fresh green color.
  • Serve warm or chill and serve cold.


Don't like corn? Leave it out.
Don't like cilantro? Try parsley.
Like more or less spice? Add more or less cayenne.
Yield 3 1/2 cups
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

My other favorite quinoa dish is this Quinoa and Black Bean Salad, it’s as tasty as it is gorgeous. Unlike this dish, however, I wouldn’t recommend serving the quinoa and black bean salad hot.

quinoa and black bean salad w2

Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.

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